Handmade creamy white sauce that doesn’t fail! Cream stew
A super easy, non-failing cream stew recipe made from scratch.
ECO point
When cutting vegetables, you can cut the calyx thinly, cut the hard parts into shaving-cut, and use the skin to increase the amount to eat and reduce garbage. Depending on the vegetables, the nutrition can be multiplied by drying the skin!
Using seasonal vegetables also reduces the energy used by producers. For example, in the case of tomatoes, the amount of energy required to grow in summer and winter is 10 times different.
It’s a very small thing, but it will be a big achievement if each person has a heart.
Ingredients(For 1 serving)
- Chinese cabbage 1/4
- Brown beach mushroom (shimeji in japanese) 1/2
- Japanese white radish(daikon) 1/4
- Butter 30g
- Flour (2tbsp)
- 1 cup of milk
- Boiled vegetable juice 1.5 cups
- Vegetable broth (powder) 4-5g
- A little salt and pepper
How to make
~ Make white sauce ~
Put butter and sliced onions in a pan
Add the flour that the onions are tender
put the flour and mix well, then pour rest of milk little by little.
- Cut all vegetables and boil the Chinese cabbage core and japanese white radish.
- Put Chinese cabbage, japanese white radish and shimeji mushrooms in white sauce.
- Put boiled vegetable juice to make it as hard as you like.
- Season with salt and pepper to complete.
Point
- Adjust the hardness of the stew with boiled vegetable juice to your liking.
- Please add your favorite vegetables such as potatoes and carrots!
- Increase the flour to make harden the white sauce, add macaroni, bake with cheese…Tha’s gratin!
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